January 8 recipes

Sunday
Turkey sandwiches on whole grain bread
Chips

Monday
Bottom Round Roast with Onion Gravy
Ingredients
6 onions, sliced
1 (4 pound) bottom round roast
Salt and pepper to taste
1 bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water

Directions
1. Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
2. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Instant Mashed potatoes
Prepare 2-3 cups according to instructions on box.

Baby carrots
Steam baby carrots till tender. Melt 1 tsp butter, add drained carrots. Season with pinch of salt, ¼ cup brown sugar and ½ tsp ground cinnamon. (1/4 cup raisins optional)

Tuesday
Frozen pizza (Red baron or similar)

Basic green salad
Shred Lettuce and toss with ½ lb sliced button mushrooms, 1 small can of mandarin oranges, ¼ cup crumbled feta cheese, 2 chopped tomatoes. Serve with dressing of choice or simply with balsamic vinegar and olive oil.

Wednesday
Sausage sandwiches
Grill or bake 1 lb of sweet Italian sausage. Sauté 1 sliced onion and 1 sliced bell pepper with salt and pepper to taste till cooked. Serve sausage on hoagies with onion pepper mixture.

Cole Slaw
1 bag of Coleslaw mix with coleslaw dressing (store bought)

Thursday
Ribs
Ingredients
2 pounds pork baby back ribs
Salt and pepper to taste
1 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons vinegar
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 dash hot sauce

Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.1.Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

1 lb of Store bought Potato salad
(If you decide to make it)
Ingredients
8 medium red potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonnaise
4 oz sweet relish
paprika

Boil the potatoes until they are done but not overcooked. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture. Boil the eggs over medium high heat until hard boiled. Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process. Peel the potatoes and then slice into chunks. If you aim for 1 inch by 1 inch chunk you will do well. Peel and slice the egg into 1/2 inch pieces. Chop the onion into very small pieces. Stir all ingredients gently except for the paprika. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve

Friday
Baked chicken
Ingredients
1 package Grill Mates® Tomato, Garlic & Basil Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white or balsamic vinegar
2 pounds chicken, shrimp or beef

Method
1.Combine Marinade Mix with water, oil and vinegar in glass dish or large plastic bag.
2.Add meat, turning to coat all sides. Marinate in refrigerator 15 minutes, or longer for extra flavor.
3.Grill, broil or bake until done, basting with remaining marinade halfway through cooking, if desired. Discard any leftover marinade.

Near East Tomato Lentil Couscous
Prepare according to instructions on the box.

Sautéed squash
Ingredients
2 zucchini
2 yellow crookneck squash
1 tablespoons olive oil
½ finely chopped medium onion
½ tsp Salt (change according to taste)
½ tsp ground black pepper (change according to taste)
¼ tsp coriander powder
¼ tsp cumin powder

Directions
Slice zucchini and squash very thin. Heat olive oil and sauté onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).